Yummy Blueberry Cream Pie |
|
 |
Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
|
This is a tasty treat that looks pretty too! It's the only blueberry pie I know of with a vanilla wafer crust - my DH absolutely loves it! I found the recipe years ago in a magazine, but I can't remember which one! Hope you like it! *I usually skip the sieve part, you can follow through if you like. Ingredients:
1 1/3 cups vanilla wafer crumbs |
2 tablespoons sugar |
5 tablespoons melted butter |
1/2 teaspoon vanilla |
1/3 cup sugar |
1 pinch salt |
3 egg yolks, beaten |
1 teaspoon vanilla |
3 tablespoons flour |
1 cup half-and-half cream |
3 tablespoons butter |
1 tablespoon confectioners' sugar |
5 cups fresh blueberries, divided |
2/3 cup sugar |
1 tablespoon cornstarch |
Directions:
1. Combine the crust ingredients and press into the bottom of an ungreased 9 inch pie pan. Bake at 375 for 8 - 10 minutes or until just brown. Cool.
2. In a saucepan, combine sugar, flour, and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer.
3. Gradually whisk 1 c of hot filling into egg yolks; return all to the pan. Bring to a gentle boil; cook for 2 minutes, stirring constantly.
4. Remove from the heat, stir in butter and vanilla until melted.
5. Cool 5 minutes, stirring occasionally.
6. Pour into crust; sprinkle with sugar. Chill for 30 minutes or until set.
7. Meanwhile, crush 2 cups of blueberries in medium saucepan; bring to a boil. Boil for 2 minutes, stirring constantly.
8. Press berries through a sieve. Set aside 1 cup juice.(add water if necessary) Discard pulp.
9. In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice, bring to a boil. Boil 2 minutes, stirring constantly.
10. Remove from heat, cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling.
11. Chill 3 hours or until set. Store in refrigerator.
|
|